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Handbook of food analytical chemistry. Water, proteins, enzymes, lipids, and carbohydrates
- Title
- Handbook of food analytical chemistry. Water, proteins, enzymes, lipids, and carbohydrates [electronic resource] / edited by Ronald E. Wrolstad ... [et al.].
- Format
- E-Book
- Published
- Hoboken, N.J. : Wiley-Interscience, c2000.
- Description
- xv, 606 p. : ill.
- URL
- Access for [SOUTHEAST] Access for [BLOOMINGTON] Access for [EAST] Access for [NORTHWEST] Access for [IUPUI] Access for [KOKOMO] Access for [SOUTH BEND] Access for [COLUMBUS]
- Other contributors
- Wrolstad, Ronald E., 1939- ebrary, Inc.
- Notes
- Includes bibliographical references and indexes. Available on campus and off campus with authorized login.
- Subject headings
- Food--Analysis--Handbooks, manuals, etc. Analytical chemistry
- Genre heading
- Electronic books.
- ISBN
- 9780471721871 0471663786